Spinach Sausage Egg Bake during the holidays. Spinach and red peppers give festive Christmas color to this satisfying bake that boasts Italian sausage, lots of cheese and a short prep time. From barbara nowakowski of north tonawanda new york.

Ingredients

1 pound bulk Italian sausage

1/2 cup chopped onion

1 jar (7 ounces) roasted red peppers,

drained and chopped, divided

1 package (10 ounces) frozen chopped

spinach, thawed and squeezed dry

1 cup all-purpose flour

1/4 cup grated Parmesan cheese

1 teaspoon dried basil

1/2 teaspoon salt

8 eggs

2 cups milk

1 cup (4 ounces) shredded provolone

cheese

Method

1 In a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a greased 3-qt. baking dish. Sprinkle with half of the red peppers; top with spinach.

2 In a large bowl, combine the flour, Parmesan cheese, basil and salt. Whisk eggs and milk; stir into flour mixture until blended. Pour over spinach.

3 Bake, uncovered, at 425° for 15-20 minutes or until a knife inserted near the center comes out clean. Top with provolone cheese and remaining red peppers.

4. Bake 3-5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Yield: 6 servings.